vanilla pudding gingerbread

My recipe for Vanilla Pudding Pumpkin Bread has been so wildly popular that I decided to amp up the spice, add extra ginger, a little cayenne for kick, and molasses for a deeper, richer gingerbread! I kept the full amount of pumpkin (because who doesn’t love pumpkin?) and the result is this absolutely AMAZING, moist gingerbread. Just in time for all of your Christmas and holiday gatherings!

The icing is optional, but I think it’s a nice addition when presenting gingerbread to your guests for the holidays. If you don’t like icing, you can just sprinkle the top with a little dusting of powdered sugar when the bread is completely cool.

~ preheat oven to 350 degrees F. ~

1 and 3/4 cup all purpose flour

3.4 oz. dry, instant vanilla pudding mix

1 scant Tablespoon baking powder

1 teaspoon baking soda

2 Tablespoons ground ginger

1 heaping teaspoon cinnamon

1/2 teaspoon allspice

1/2 teaspoon ground cloves

1/2 teaspoon cayenne pepper (optional)

1/2 teaspoon salt

1/4 teaspoon nutmeg

1/2 cup unsalted butter, melted

3/4 cup brown sugar

1/4 cup molasses

15. oz. pure pumpkin puree (not pie filling)

2 large eggs, lightly beaten

2 teaspoons pure vanilla extract

Generously butter an 8×4 inch loaf pan.

In a large bowl, combine: flour, pudding mix, baking powder, baking soda, salt, and spices. Using a wire whisk, mix until dry ingredients are evenly incorporated.

I’ve never tried it, but I don’t see why not. I’d go with a gluten free “all purpose” flour though. I don’t think something with a higher fat content like coconut flour or almond meal would work here 🙂 Hope that helps!